Wheat Flour Quality Research Articles

IMPROVING THE BREAD QUALITY OF SUNI-BUG DAMAGED WHEAT FLOURS BY SOURDOUGH BREADMAKING AND LIQUID RYE SOUR

The breadmaking quality of bug-damaged wheat flours with high protease activity (HPAWF) and low protease activity (LPAWF) was attempted to be improved by using sourdough (prepared by L. plantarum (SD1) and L. sanfrancissensis (SD2)) and liquid rye sour (LRS) in this study. The effects of sourdoughs (20 and 40%) and LRS (1 and 2%) on the protease activity of the HPAWF were determined by SDS-PAGE. Protease activity of HPAWF decreased with the addition of 40% SD1, 20% SD2, and both levels of LRS (1 and 2%) compared to a control sample. The HPAWF bread samples produced with LRS (1 and 2%) had higher volume (P<0.05) and bread quality as compared to sourdough applications. LPAWF bread sample was comparable with those of 40% SD2 added sample in terms of volume and hardness (N) values (P>0.05), while SD1 addition caused quality losses. The overall results suggested that addition of 2% LRS had promising results for improving bread quality flours that were damaged by suni-bug at low levels.

Genetic variation in wheat grain quality is associated with differences in the galactolipid content of flour and the gas bubble properties of dough liquor

Lipids affect the quality of wheat flour for breadmaking. One possible mechanism is stabilization of the gas cells which are formed during dough mixing and expanded during fermentation, leading to a greater loaf volume and evenness of texture. We therefore compared the lipidomic profiles of flour and dough liquor fractions (which contain surface-active components present at the gas bubble interface) from two sets of wheat lines differing in allelic variation at a QTL for loaf volume. Analyses of fractions from three field trials showed consistent increases in the contents of galactolipids (monogalactosyl diglyceride and digalactosyl diglyceride) in flour and dough liquor of the lines with the increasing (good quality) allele. Biophysical analysis showed that this was associated with greater elasticity of the dough liquor fraction. This is consistent with published studies reporting a relationship between galactolipids and breadmaking quality and suggests a mechanism of action for the QTL.

Insecticidal activity of Artemisia herba-alba and effects on wheat flour quality in storage

This study investigated insecticidal activity of Artemisia herba-alba essential oil (EO) against Tribolium castaneum adults and its impacts on wheat flour quality. GC/MS analysis of the EOs of A. herba-alba showed a predominance of β-thujone (27.79%), camphor (22.65%), chrysanthenone (17.97%) and α-thujone (13.56%). Therefore, the median effective concentrations (LC50 value) of Artemisia herba-alba essential oil used for preliminary screening tests were evaluated. Insect mortalities, occupation space conditions and wheat flour quality were investigated after 30 and 60 days of storage period. The results showed that mortality varies depending on occupation space and storage duration, which reached 42.15% and 59.8% after 30 and 60 days of storage, respectively. Furthermore, moisture, ash, gluten, falling number contents were examined according to international standards. Indeed, rheological dough parameters were examined using a Chopin alveograph and according to ISO standards. Results indicated that A. herba-alba essential oil changed wheat flour physicochemical parameters but did not affect dough rheological parameters which correspond to international ISO standards.

Go clean label: replacement of commercial dough strengtheners with hard red spring wheat flour in bread formulations.

There is growing interest in the application of natural ingredients to replace chemical dough improvers in bread formulations in order to meet consumer demands of clean label products. The goal of this study was to evaluate the dough quality and baking quality of hard red spring (HRS) wheat flour blends to replace commercial dough improvers. Hard red winter (HRW) wheat flour is commonly used in bread and diner roll formulations. In this study, doughs were prepared by adding 10%, 20%, 30%, and 40% of HRS wheat flour to HRW wheat base-flour to compare the dough quality and baking quality relative to different levels of commercial improvers. Additional to commercial HRS flour, two commonly grown HRS wheat varieties (Glenn and Linkert) were included in the study. All of the HRS wheat flour blends had significantly (p < 0.05) higher farinograph stability and extensograph resistance at 135min than doughs containing most of the commercial additives. Bread flour with 40% Glenn and 40% Linkert showed the highest loaf volumes of 920cm3 and 950cm3, respectively with the firmness of 1553.50 and 1525.50mN, respectively. Baking quality of HRS wheat flour blends also showed significant (p < 0.05) correlation with dough rheology but commercial additives did not have the correlations. Therefore, HRS wheat flour may be used as a replacement for dough improvers, as it had better dough and bread properties compared to commercial additives and provides a great alternative for "clean-label" bread products.

Determination of the effect of high energy ultrasound application in tempering on flour quality of wheat.

This research has been carried out under laboratory conditions. To determine the effect of soaking with ultrasound application to dampen hard wheat samples at one stage in tempering process was the prior goal. In the experiments, Bezostaya-1 wheat samples in different hardness levels (45, 65 and 75%) are used as material. The milling quality and qualitative properties of the flour were investigated. Results compared with the classic tempering process which has two stages tempering for hard and semi-hard wheat at the industrial applications. Ultrasonication of the samples has been applied by a probe-type ultrasound device. Because of experimental deviations, inevitable positive effect of ultrasonic tempering had not seen in the quality parameters of milling experiments like flour yield and energy consumption. But tempering with ultrasound application increased the speed of water intake and diffusion into the grain center. In the study, the wet gluten rates of the flour obtained by classical tempering process were 24.52% and the gluten index rate was 87.17%, while the results obtained by ultrasonic tempering were 22.70% and 93.33%, respectively. Thus it raised flour quality a little, possibly, due to low amount but better quality gluten coming from central endosperm in the flour obtained. Other analysis results in flour showed significant differences in some values of classical and ultrasonic tempering processes. As a result of ultrasonic tempering, the fineness rate (granulation) increased from 73.27% to 79.77%, ash content decreased from 0.61% to 0.55%, Zeleny sedimentation value decreased from 25.0mL to 23.67mL, flour stability increased from 9.76min to 12.06min, water absorption 59.1% decreased from 61.28%, softening resistance increased from 400.33 BU to 504.50 BU, maximum resistance increased from 420.50 BU to 536.16 BU. In bread trials, bread volume increased from 328.3mL to 347.3mL, and specific volume increased from 2.39mL / g to 2.57mL / g. These issues have been confirmed by some analysis such as fine granulation, low ash content, high gluten index, some farinogram, and extensigram properties, and finally better performance in bread making was observed.

Grain and Flour Wheat Quality Modified by Genotype, Availability of Nitrogen, and Growing Season

The objective of the present study was to determine physical and chemical parameters that determine grain and flour quality of wheat grown in Mexico’s highlands (Toluca, Estado de Mexico) as a response of nitrogen fertilization and growing season. Experiments were carried out in winter-spring 2010 (irrigation) and summer-autumn 2011 (rainfed) season cycles. Nine wheat cultivars were tested under four levels of nitrogen fertilization (N00, N100, N200, and N300 kg N·ha−1) with a population density of 336 seeds m−2. For each growing season and N rate, three replications were performed for each experiment under a randomized complete block design. Best quality indexes were obtained in the winter-spring cycle as a result of genetic variability. Nitrogen availability modified significantly some quality parameters (grain and flour protein, test weight, and hardness) obtaining the highest values at a rate of 100 kg N·ha−1. On the other hand, volume of sedimentation showed positive effects only at a rate of 300 kg N·ha−1. This rate showed positive effects on grain and flour protein, sedimentation volume, and hardness during the summer-autumn cycle. Eneida F94, Tollocan F2005, and Urbina S2007 cultivars presented the highest grain and flour protein content of tested varieties. Finally, Eneida F94 and Tollocan F2005 presented the highest test weight and flour percentage.

Influence of adding steam-exploded apple pomace on wheat flour characteristics and biscuit quality.

Apple pomace treated by steam explosion (SE-AP) was mixed with wheat flour, the wheat dough characteristics and biscuit quality are deserved to investigate. In this paper, the characteristics of wheat dough blended with SE-AP, including sedimentation values, pasting properties, and farinographic features were measured; the textural properties and sensory evaluation of the blended biscuits were analyzed. The results showed that the sedimentation values of wheat dough gradually decreased when SE-AP was less than 10%, which was almost no influence on the biscuit quality. The more SE-AP was added, the less values of peak viscosity, trough viscosity and final viscosity, which was disadvantage to the processing quality of wheat flour; however, the values of breakdown and setback increased with the addition of SE-AP, which improved the processing quality. Dough development time, stability time, and farinograph quality number decreased with the addition of SE-AP, which was unfavourable to the quality of wheat flour. When the addition of SE-AP was less than 10%, the hardness of biscuits decreased, springiness and resilience increased, and the chewability improved. According to the texture properties and organoleptic evaluation, the sensor score of the biscuits made from weak-gluten wheat with 10% (m/m) SE-AP added was the highest.

Influence of enzymatic tempering on milling characteristics, flour quality, crystallinity and microstructure of wheat

Enzymes are widely used as flour aids, but their application and dose optimization at tempering stage is not well examined. Therefore, the effect of enzymatic tempering (ET) on flour yield, quality, microstructure and crystallinity of wheat was investigated in the present work. Box-Behnken design was chosen to optimize the tempering parameters; enzyme concentrations, incubation temperature, and time. Optimum conditions for ET were obtained at 143 EU, 12.4 h, and 28 °C. Flour yield for ET and conventionally tempered (CT) wheat were 72.19 ± 0.49% and 68.13 ± 0.05%, respectively. Ash content in ET refined wheat flour significantly reduced by 47.7% in contrast to CT samples. Micrographs and tomographic images revealed the disintegration of globular structure of endosperm and less prominent development of internal cracks in ET kernels. X-ray diffractograms showed the presence of A-type crystals both in ET and CT flour starch (FS), besides traces of V-type crystals in ET-FS. The study established that enzymes possessing different biochemical activities help in inducing synergistic effects on product quality, thus benefiting baking industries.

Proximate composition, functional properties and quantitative analysis of benzoyl peroxide and benzoic acid in wheat flour samples: effect on wheat flour quality.

BackgroundExtensive milling processes have deprived wheat flour from essential nutrients. The objective of the current study was to assess the nutritive quality of commercial wheat flour (soft flour (SF)) through analyses of proximate composition and functional properties as well as quantification of benzoyl peroxide (BPO; added as bleaching agent in the SF) by comparing the results with whole wheat flour (WF; never received any additives).MethodsThe samples included commercial SF purchased from the local supplier of different flour mills (who use BPO as additive) and a control sample without additives was prepared by grinding the seeds harvested from wheat (Triticum aestivum L.; Inqulab 91) crop grown in the experimental field of University of Agriculture, Faisalabad, under optimized field conditions without any fertilizers and insecticides. Functional properties (including bulk density, water absorption capacity, oil absorption capacity, emulsifying activity, foaming capacity, least gelatinization concentration and gelatinization temperature) and proximate composition (including moisture content, ash contents, crude protein, gluten and starch contents) were determined and compared for all the samples. Benzoyl peroxide (BPO) and Benzoic Acid (BA) quantification was performed through High Performance Liquid Chromatography. Finally dietary intake was estimated for BPO and BA.ResultsResults showed that SF had lesser fiber, protein and ash contents, whereas, higher damaged starch, fat, gluten and bulk density. A parallel experiment under selected conditions (temperature, time and solute concentration) showed dissociation of BPO into BA soon after the exposure. Observed BA range (13.77 mg/g after 16 h) in SF and exposure level assessment (44.3 ± 1.36 mg/kg/BW) showed higher intake of BA on the consumption of SF. The results revealed the superiority of WF over SF in nutritive qualities as well as free of toxicants such as BA.

Extensional rheological properties in mixed and fermented/rested dough and relationships with steamed bread quality

In this study, sixteen wheat varieties for cultivation in China were examined for the flour characteristics using the farinograph, extensograph and rheofermentometer, uniaxial extensional rheology employing the extensograph and the Kieffer extensibility rig and biaxial extension by uniaxial compression of mixed dough with and without yeast, rested and fermented dough, and steamed bread quality including specific volume and texture properties. Three statistical analysis methods including Pearson correlation, principle component and stepwise multiple regression analysis were carried out to correlate dough properties with steamed bread quality. Biaxial extension viscosity was positively correlated with texture properties (hardness and chewiness) of steamed bread (r = 0.521–0.685, p < 0.05). Based on the correlation coefficients and the model (r2 = 0.852, p = 0.003) obtained using stepwise multiple regression analysis, the best predictors for specific volume of steamed bread were the maximum resistance to extension of rested dough (r = 0.664, p < 0.01) and total work for breakage of fermented dough (r = 0.662, p < 0.01). Principal component analysis of rheological properties of fermented dough and flour characteristics provided more useful information for discriminating wheat flour quality and help breeders to select most convenient wheat flour for the steamed bread making.

Proteins and Metabolites as Indicators of Flours Quality and Nutritional Properties of Two Durum Wheat Varieties Grown in Different Italian Locations.

Durum wheat is an important food source in Mediterranean countries, and Italy is the major producer of durum wheat in Europe. The quality of durum wheat flours depends on the type and amount of gluten proteins and starch while flour nutritional value rests on metabolite contents such as polyphenols. In this work, two Italian cultivars, Iride and Svevo, were analyzed for two years (2016–2017) in four Italian regions to explore how the environment affects: (i) reserve proteome; (ii) starch content and composition; and (iii) free, conjugated, bound phenolics and antioxidant capacity. The impact of environmental and meteorological conditions was significant for many traits. Regardless of the cultivation site, in 2017, a year with less rainfall and a higher temperature during grain filling, there was an increase in low molecular weight glutenins, in the glutenin/gliadin ratio and in the A-type starch granules size, all parameters of higher technological quality. In the same year, the cultivars showed higher amounts of polyphenols and antioxidant capacity. In conclusion, the two wheat cultivars, selected for their medium to high yield and their good quality, had higher performances in 2017 regardless of their sowing locations.

Effects of a late N fertiliser dose on storage protein composition and bread volume of two wheat varieties differing in quality

Wheat is an important source of energy and protein for humans all over the world and is mainly consumed in form of baked goods, for which a high baking quality is required. The main parameter for bread-making quality predictions of wheat flours is the grain protein concentration (GPC). Therefore, the GPC determines the value of the harvested wheat. Unfortunately, the GPC appears to be no longer an appropriate parameter for baking quality evaluation, given that, especially for high protein varieties, the correlation between GPC and bread volume is poor. A late N application is commonly used to increase GPC and enhance the bread-making quality of wheat flours. To minimise the environmental problems involved in the late use of N fertilisers, it is important to know how much N is necessary to achieve the desired effects. Therefore, in this study, the effects of two different doses of late N application on the GPC, as well as storage protein composition and bread volume were tested in two wheat varieties from different quality groups under field conditions in Germany. The findings of this experiment demonstrate that a low late N application appears to be sufficient to achieve a good baking quality of wheat flours. These results confirm the presumption that GPC is not a suitable parameter for bread-making quality predictions. As the relationships between the single storage protein fractions and bread volume were poor, it can be concluded that only the combined alterations within all gluten protein fractions explain the rise in bread volume.

Wheat dough fermentation and bread trial results under the effect of quinoa and canahua wholemeal additions

To study the effect of quinoa and canahua wholemeals on wheat flour quality, addition dosages of 10 and 20% wt. were tested. Both non-traditional materials lowered protein baking quality (Zeleny sedimentation), and present dietary fibre increased the Falling number. The fermentograph and maturograph tests showed differences in the optimal fermentation and proofing times, as well as in dough volumes during both tests (which were somewhat higher for the wheat-quinoa flour composites). Besides this, dough volumes in the third stage of fermentation simulated on the oven-rise apparatus decided about baking trial results; in this regard, wheat-canahua flour composites reached statistically better results. All obtained data together with sensory scores pointed to the maximal tolerable quinoa or canahua dosage up to 15% wt.

Phosphorus application alters concentrations and proportions of organic Se forms in the grain of winter wheat

AbstractA deficiency or excess of selenium (Se) can cause disease in the human body, and the dietary intake of organic forms of Se is considered the preferable way to satisfy the Se demand in humans. P application decreases Se uptake and thus also Se concentrations in grains of crops, but little is known about how the P application level may affect the organic forms of Se in the grain of winter wheat. A pot trial with three P levels (0, 80, and 160 mg P kg−1 soil) and three Se levels (0, 0.5, and 1 mg Se kg−1 soil) was conducted to investigate the effect of P application on inorganic and organic Se forms, Se bound to protein, polysaccharide, and nucleic acid as well as Se in different protein fractions in the grain of winter wheat. Overall, the concentrations of total Se, and of Se in all analyzed forms, increased with increasing Se application regardless of the rate of P application. In the absence of Se, P application did not have a significant effect on the concentrations of any of the measured Se forms. However, in the presence of Se, increasing P application significantly decreased the concentration of Se of each form. The different rates of P and Se application influenced the proportion of each form of Se in different ways. Increasing levels of P application decreased the concentration of each form of Se in the grain of winter wheat, most likely by a combination of a dilution effect due to enhanced grain yield, and an inhibited Se uptake. Despite an overall decrease in grain Se‐protein, P application might improve the quality of wheat flour by enhancing the accumulation of Se in organic forms such as Se‐nucleic acids and Se‐polysaccharides, as well as the Se in the gliadin and glutenin fractions in the grain.

FT-IR spectroscopy with chemometrics for rapid detection of wheat flour adulteration with barley flour

The quality of wheat flour (WF) is among the highest of cereal flours and therefore, it is one of the most expensive flours for manufacturing food products. In developing countries, adulteration of WF by mixing up with lower price cereal flours is often seen. Hence, the classification and determination of the adulteration quantity in WF is of great interest. The aim of this research was to evaluate the feasibility of FT-IR spectroscopy and multivariate data analysis methods for the detection of adulteration of WF with the most likely adulterant barley flour (BF). For this purpose, 20 pure cereal flours and 120 flour blends were analyzed using FT-IR spectroscopy with chemometrics. The spectra were collected in the region of 4000–450 cm−1 and up to 15 wavenumber regions corresponding to peaks of flour constituents were selected. The classification limit value of soft independent modeling of class analogies for detection of BF added to WF was better than 1%. Additionally, 98.25% of the flours were correctly classified by linear discriminant analysis. Partial least squares regression was adopted to construct a model to quantify the adulteration level. The root mean square error of calibration for sample calibration associated forecast parameters was 0.34–1.34% and the root mean square error of cross validation was 0.36–1.50%. Thus, the BF adulterant could be detected down to approximately 0.30%.

Effect of Habitat and Foliar Fertilization with K, Zn and Mn on Winter Wheat Grain and Baking Qualities

Cereal monoculture causes a series of unfavorable changes in field habitat, for example a decrease in technological quality and yield. This system can lead to a shortage of microelements in the diet of poor communities. Moreover, breeding of highly productive plants caused a significant “dilution effect” of the necessary nutrients, such as Zn and Fe. The aim of this work was to determine the effect of two strategies: crop rotation (after rapeseed and many years of monoculture of Galega orientalis Lam.) and foliar fertilization with microelements on the yield, yield elements, physical quality, and farinograph characteristics of winter wheat grain and flour. Results showed that pre-crop preparation and cultivation year have the highest effect on yield, yield components, and qualitative and farinographic characteristics of winter wheat. Foliar additional feeding favorably affected the yield and its components, although the particular fertilization treatment did not significantly increase the yield. Grain quality, its physical characteristics and the rheological parameters of flour were strongly modified by habitat conditions, including weather conditions. Dough obtained from wheat grown after galega showed significantly higher water absorption and prolonged consistency.

Experimental cake‐baking method applicable to nonchlorinated flour

AbstractBackground and objectivesApproved Method 10‐90.01, Baking Quality of Cake Flour, requires flour chlorination, which poses safety concerns and is inconvenient. The effects of shortening, sugar, and water proportions on the quality of nonchlorinated flour cakes were determined in order to modify the Approved Method and make it applicable to nonchlorinated flour.FindingsThe reduction of shortening and sugar proportions to 35% and 130% (flour weight basis (fwb)), respectively, increased the center height, center‐to‐edge height (C/E) ratio, and volume of nonchlorinated flour cakes. Nonchlorinated flour cakes baked with 35% shortening (fwb), 130% sugar (fwb), and a fixed 120% (fwb) or optimum water proportion were similar in center height to, and greater in volume than, the chlorinated flour cakes baked according to the Approved Method. The volumes of nonchlorinated flour cakes baked with the modified formula showed significant correlations (p &lt; .05) with those of the corresponding chlorinated flour cakes baked according to the Approved Method.ConclusionsThe Approved Method with modifications of the formula to 35% shortening, 130% sugar, and a fixed water proportion of 120% has the potential to be an effective cake‐baking test applicable to nonchlorinated wheat flour.Significance and noveltyWith no need for chlorination, the modified cake‐baking test delivers improved efficiency in the evaluation of wheat flour quality for making cakes.

Effect of wheat flour with different quality in the process of making flour products

All kinds of flour products which are made of wheat flour have already become the staple food on people's dining table. With the improvement of living standard, the quality requirements for the flour products have gradually improved. In addition to the production technique, the quality of wheat flour as the raw material is also very important for the quality of flour products. This paper briefly introduced wheat flour and two main components that affected its quality: starch and protein. Then, the related quality of starch and protein and the quality of corresponding flour products were tested for five kinds of wheat flour. The experimental results showed that the quality indexes of five kinds of wheat flour were obviously different and representative. The regression analysis on the quality data of wheat flour and flour products showed that the water absorption of flour decreased with the increase of total starch content, dry gluten content and gluten index, the water solubility of flour decreased with the increase of total starch content and gluten index and increased with the increase of ratio of amylose to amylopectin, and the radial expansion rate of the flour products decreased with the increase of wet gluten content. To sum up, the quality of wheat flour will affect the water absorption, water solubility and radial expansion rate of flour products in the production process.

Understanding Basics of Wheat Grain and Flour Quality

The aim of this material was to assist farmers, traders, processors and certified graders to understand and apply the wheat grains quality standard correctly in the determination of wheat quality and to ensuring that wheat farmers, traders, grain handlers, and processors meet relevant standards, reduce post-harvest wastage and provide safe, appropriate quality Wheat to consumers. This publication provides an insight into grain and flour quality wheat. In order for Ethiopian wheat to be marketable both domestically and for export, it must be suitable for its intended end-uses. This material provides information on the quality attributes for grain and flour quality. There is a continuing need for wheat quality research to maintain existing standards, to introduce new and updated information and to identify novel traits, markets and end-use products. All this information must be available to wheat breeders so that new wheat varieties target the intended end-use of growers, marketers and consumers. While farm-gate return in birrs per hectare will always be a grower’s key focus, choosing the variety that suits local growing conditions and is attractive to a range of buyers should help achieve maximum financial return. Considering the fact that the quality standards of wheat have been a major issue throughout the globe. Several recent timely topics have directed readers to information on Wheat and wheat quality standards. The Quality of wheat flour greatly affects water absorption, dough mixing requirements, proof times, yield and quality, mainly in terms of textural shelf life. These characteristics, plus the ability to absorb large quantities of sauce without becoming sticky, combine to give the required mouth feel. Therefore these basics will give you an edge in understanding how wheat and flour quality influences end use products. Wheat traders, marketers, plant breeders, bakers, growers, administration, sales personnel, managers – anyone working in the grains industry who would benefit from understanding this materials about grain and flour quality of wheat.

Formation of the cost structure for bakery products in the format of economic cooperation with partners

The article examines important problematic issues of domestic bakery production. On the example of one of the bakeries of the Orel region, the changes in the list of production costs for the production of white bread for the period 1999-2019 are analyzed. The article discusses the benefits for the baking industry of canceling the return of unrealized bread from commercial enterprises. The reasons for the deterioration of the quality of wheat flour and white bread in the country's retail chains are considered. The problem of increasing the profitability of bakery production due to changes in the pricing policy is touched upon. The conditions for improving the financial condition of bakery enterprises, as well as the possibility of attracting investment in the industry, are considered.